This delicious Nigella-inspired chicken and potato tray bake is a quick, easy, and flavorful meal perfect for busy weeknights. Packed with aromatic spices and crispy, golden chicken, it’s a comforting dish you can make using pantry staples. The tender potatoes soak up all the zesty lime and warm spice flavors, making every bite irresistible!
Ingredients Needed:
- 1½ kilograms potatoes (peeled )
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons yellow mustard seeds
- 2 teaspoons nigella seeds
- ½ teaspoon ground turmeric
- Finely grated zest and juice of 2 limes
- 4 cloves of garlic (peeled and minced)
- 2 teaspoons Maldon sea salt flakes plus more for sprinkling
- 12 chicken thighs with skin on and bone in
- 2 x 15ml tablespoons cold-pressed rapeseed oil or regular olive oil
To serve:
- Fresh coriander
For the quick-pickled onions:
- ½ red onion
- Fresh lime juice
How To Make Chicken Potato Tray Bake Recipe?
- Prepare the Quick-Pickled Onions: Thinly slice the red onion and toss with the juice of 1 lime. Set aside to pickle while you prepare the tray bake.
- Preheat the Oven: Preheat your oven to 220°C / 200°C Fan / 425°F.
- Prepare the Potatoes and Spices: Place the cubed potatoes in a large, shallow roasting tin (approximately 37 x 34cm / 15 x 14in). Sprinkle over the cumin seeds, fennel seeds, mustard seeds, nigella seeds, turmeric, lime zest, lime juice, garlic, 2 teaspoons of salt, and 4 tablespoons of cold water.
- Add the Chicken: Toss the chicken thighs into the tin, ensuring they’re coated in the spices and lime juice. Arrange the chicken skin-side up on top of the potatoes. Drizzle the skin with the oil and sprinkle a little extra salt over the chicken.
- Bake the Tray: Roast in the preheated oven for 1 hour, or until the potatoes are tender and the chicken is fully cooked, with crispy golden skin.
- Serve: Scatter the dish with freshly chopped coriander and serve with the quick-pickled onions on the side.
Recipe Tips:
- Use Fresh Spices: Fresh spices taste much better than old ones. They make the dish more flavorful.
- Cut Potatoes the Same Size: Make sure all potato pieces are the same size so they cook evenly.
- Don’t Forget Lime Juice: Lime juice adds a tangy, fresh taste and balances the spices.
- Make Chicken Skin Crispy: Keep the chicken skin side up and drizzle it with oil so it turns golden and crispy.
- Mix Everything Well: Toss the potatoes and chicken properly with the spices so every piece has flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool down first. Then, store them in an airtight container in the fridge for up to 3 days.
- Reheat: Use a skillet to heat it on medium, stirring often, for about 8-10 minutes.
Nutrition Facts:
- Calories: 424 kcal
- Total Fat: 15 g
- Saturated Fat: 2 g
- Cholesterol: 96 mg
- Sodium: 250 mg
- Potassium: 1300 mg
- Total Carbohydrate: 37 g
- Dietary Fiber: 7 g
- Sugars: 12 g
- Protein: 36 g
Try More Nigella Lawson Recipes:
Nigella Chicken Potato Tray Bake Recipe
Description
This delicious Nigella-inspired chicken and potato tray bake is a quick, easy, and flavorful meal perfect for busy weeknights. Packed with aromatic spices and crispy, golden chicken, it’s a comforting dish you can make using pantry staples. The tender potatoes soak up all the zesty lime and warm spice flavors, making every bite irresistible!
Ingredients
To serve:
For the quick-pickled onions:
Instructions
- Prepare the Quick-Pickled Onions: Thinly slice the red onion and toss with the juice of 1 lime. Set aside to pickle while you prepare the tray bake.
- Preheat the Oven: Preheat your oven to 220°C / 200°C Fan / 425°F.
- Prepare the Potatoes and Spices: Place the cubed potatoes in a large, shallow roasting tin (approximately 37 x 34cm / 15 x 14in). Sprinkle over the cumin seeds, fennel seeds, mustard seeds, nigella seeds, turmeric, lime zest, lime juice, garlic, 2 teaspoons of salt, and 4 tablespoons of cold water.
- Add the Chicken: Toss the chicken thighs into the tin, ensuring they’re coated in the spices and lime juice. Arrange the chicken skin-side up on top of the potatoes. Drizzle the skin with the oil and sprinkle a little extra salt over the chicken.
- Bake the Tray: Roast in the preheated oven for 1 hour, or until the potatoes are tender and the chicken is fully cooked, with crispy golden skin.
- Serve: Scatter the dish with freshly chopped coriander and serve with the quick-pickled onions on the side.
Notes
- Use Fresh Spices: Fresh spices taste much better than old ones. They make the dish more flavorful.
- Cut Potatoes the Same Size: Make sure all potato pieces are the same size so they cook evenly.
- Don’t Forget Lime Juice: Lime juice adds a tangy, fresh taste and balances the spices.
- Make Chicken Skin Crispy: Keep the chicken skin side up and drizzle it with oil so it turns golden and crispy.
- Mix Everything Well: Toss the potatoes and chicken properly with the spices so every piece has flavor.
Nigella Chicken Potato Tray Bake Recipe